- 1 package of dry-active yeast (2 1/4 tsp)
- 1 cup warm water
- 1 tsp sugar
- 1 tsp salt
- 3 Tbsp olive oil (we use 1 Tbsp)
- 3 to 3 1/2 cups bread flour (we use 3 cups so that the dough stays moist.)
- Pizza stone*
Making the Pizza Dough
- Dissolve the yeast in the water and let rest for five minutes. Once the yeast mixture is bubbling, add the salt, sugar, oil and mix together. Gradually add the flour until the dough is pliable and easy to work with. Knead for 5 to 10 minutes. Place the dough ball in a greased container and cover with plastic wrap. Let the dough rise for 1 to 2 hours until double in size and the indent from your finger remains.
- Punch down the dough and divide into three balls. Working with one ball at a time, pat into a disc and begin stretching out. If necessary, use a rolling pin to roll the dough into an 8 to 12-inch round pizza crust.
Making a Pizza
- *If you don’t have a pizza stone, you can use a cooking pan with holes.
- To measure the bread flour, use a spoon to scoop it into the measuring cup and level it off with a knife. The flour gets compacted in the bag, so if you scoop the flour directly from the bag using the measuring cup, the flour will be too tightly-packed and you will end up using too much flour.
- Place extra dough balls in a bowl covered with plastic wrap or in a sealed plastic container. They should keep for several days in the refrigerator. Take the dough out and let it come to room temperature for a couple of hours prior to using.
Complete Your Pizza
Our friends at Itsy Bitsy Foodies have collected the ultimate DIY pizza kit.